It's only acceptable to sweat in public when eating a spicy Mexican dish, playing sports, or being proposed to on live television. Feel the heat with this Groupon.
$15 for $30 Worth of Modern Mexican Cuisine
The modern menu includes wild-mushroom-stuffed enchiladas ($15) and other variants on traditional Mexican cuisine such as mango habanero guacamole—a blend of avocados, mangos, cilantro, habanero peppers, lime juice and ginger ($10). Cabbage slaw accompanies swordfish tacos ($14), and brisket tacos arrive draped in Zacatecas mole verde ($14).
Barrio Tacos and Tequila
Once inside Barrio Tacos and Tequila, one is immediately struck by the smoky blues and warm blooms of color that fill the space. Frosted panes of azure glass line one side of the restaurant, and vibrant murals overtake the other walls—the ones that aren't stacked with shelves of tequila bottles, anyway. Orange lights from above branch into glowing tendrils, studding the navy ceiling with miniature suns and illuminating the mortar and pestle on each table. These points of color are akin to the sparks of flavor inside the menu: pleasantly surprising and, in the words of the Detroit News, "bright and well-balanced."
Executive chef Ryan Porter is the brain behind Barrio’s inventive recipes. As a teenager, Ryan cooked for his family every night, honing the creativity that would lead him through American-, Asian-, Italian-, and finally Mexican-themed kitchens. Today, he looks in all cardinal directions for culinary inspiration, fashioning platters in the style of Oaxaca and Acapulco, among other regions. He stuffs tortillas with nine types of taco fillings, including housemade chorizo. On the side, scoops of chili-dusted sweet corn transport guests to Mexico without forcing them to throw out the giant bottle of shampoo they keep hidden under their shirt.
79% of 815 customers recommend
“Great food, friendly staff, fun music... Yum”
“Good meal experience, decor a jumble of prior occupants' themes and can really use some updating”
“Enjoyed the evening. I would definitely go back”